Fresh Pear Cake
This is the recipe I like to use with the fresh pears I pull from my trees at the end of August. It's also lower in fat and cholesterol than most regular cakes.
Ingredients
- 8 ounces sour cream
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- ½ teaspoon almond extract
- 2 large eggs, lightly beaten
- 1 tablespoon coarse sugar for topping
- ½ cup unsalted butter, melted and cooled
- 2 ½ teaspoons baking powder
- 2 ¼ cups all-purpose flour (divided)
- 3 large peeled, firm ripe pears, divided (Bosc or Barlett)
- 3 tablespoons chopped crystalized ginger, divided
- Powdered sugar for dusting if desired
Instructions
First, preheat the oven to 350 degrees F. Turn the base of a 9-inch springform pan upside down so you can easily slide the cake out. Line the bottom with a round piece of parchment paper, then lightly spray the pan with cooking spray.
Then, peel seed and chop 2 pears. Mix with ¼ cup of flour and set aside.
In a large mixing bowl, whisk together 2 cups of the flour, salt, baking powder, baking soda and granulated sugar. Make a well in the center and set aside.
In a small mixing bowl, lightly whisk the eggs. Add sour cream, cooled melted butter, vanilla and almond extracts. Fold together with a rubber spatula until blended. Put aside.
Pour the sour cream mixture into the flour mixture and fold with a spatula until most of the flour is incorporated. The dough will be thick and look a bit dry. Immediately add the pears, pear juice and half the chopped ginger. Fold together until incorporated. Pour the dough into the prepared pan and smooth the top. Sprinkle the remaining chopped ginger on top of the cake.
Set aside to rest for 10 minutes before cooking. While the cake is resting, slice the remaining peeled and cored pear into 8 to 12 slices. Garnish the uncooked cake with the pear slices and press lightly into the dough. Sprinkle with 1 tablespoon of coarse or granulated sugar.
Bake at 350 degrees F until a toothpick comes out without any moist paste, about 65 to 75 minutes.
Tent with foil while baking if necessary to avoid over browning.
Let the cake cool on a wire rack for 30 minutes before removing the sides of the pan. Slide onto a serving platter, cut into quarters and enjoy slightly warm or cooled. Sprinkle with powdered sugar and serve.
Store leftovers in a sealed container at room temperature for a day or two, or refrigerate for longer storage. Happy Cooking Time.
